Pecan-Crusted Crab Cakes with Sweet Pepper Sauce Recipe

Pecan-Crusted Crab Cakes with Sweet Pepper Sauce Recipe

Ingredients:

1/3 c of halved pecans
2 Tbsps of mayonnaise
A slice of firm-textured bread (white); torn
2 Tbsps juice of lemon
1 eggyolk
1 tsp Dijon-style mustard
1 Tbsp of chives; minced
4 oz of lump crabmeat
1 & 1/2 Tbsps of butter
1 red bellpepper (large); chopped coarsely
1 Tbsp vinegar (balsamic) plus 1 tsp
1 Tbsp of oil (olive)
Cayenne pepper
Salt

Instructions:

Place bread pieces & pecans in blender then pulse ’til bread gets crumbly & pecan halves are chopped finely.

Combine eggyolk, mustard, juice & mayonnaise in bowl, blending well. You add chives & crabmeat then stir to thoroughly mix then break up lumps. Add 6 Tbsps bread-pecan crumbs.

You place the rest of the crumbs in a platter. Shape crab-mixture into four cakes, 2-inch diametered each. You dredge the crab-cakes into crumbs, gently pressing for mixture to adhere.

Have butter melted in skillet placed over mid-heat. You add the crab-cakes then cover the pan. Saute cakes for 5 miins ’til heated through & browned nicely, tun once.

You spoon pepper-sauce into 2 serving platters then place two crab-cakes in every plate. You garnish it w. lemon slices & chives.

For your Pepper-sauce: Place 1/4 c water & 1 Tbsp vinegar in saucepan then cook w/ cover over mid-heat for 20 mins. Slightly cool then you puree the pepper & extra liquid ’til smoothened. Add cayenne, salt & vinegar as necessary.

>> Pecan-Crusted Crab Cakes with Sweet Pepper Sauce Recipe